Posts tagged ‘coriander’

This has become an absolute staple in our house. It’s cheap, healthy, low in fat, high in fiber, delicious. We affectionately call it, simply, “corn ‘n’ bean.” For the black beans, we use a pressure cooker to cook dry beans, but you can use canned beans. The spice mix for this recipe is the key.

Instructions:
In a large frying pan, saute the onion in olive oil. 3 minutes before the onions are done, add the garlic, spice mix, chili, salt and pepper. Then, add the beans, corn, salsa and simmer for 10-15 minutes until most of the liquid cooks off.

Toast separately: cumin, coriander, red lentils, and bulgar. To toast, heat a large, ungreased skillet over medium-high heat. Add an ingredient to the hot skillet, stirring continuously to keep from burning. Remove the ingredient from the skillet once it has become toasted (spices will become highly aromatic, lentils will start popping, and the bulgar will smell like toast). Set aside.

Crush cumin, coriander and allspice using a mortar and pestle. Cut dried peppers open, and remove seeds and remnants of stems. Grind peppers into a powder. (A coffee grinder or food processor works well for this).

Chop onion and saute with olive oil in the bottom of a large pot over medium heat. Mince the garlic and habanero pepper. Thoroughly wash anything that the habanero touches. Do not touch your eyes until you have thoroughly washed your hands. After the onions have sauted for 5-6 minutes, add the garlic and habanero. Allow to cook for 2-3 more minutes. Add pepper/spice mixture and tomato paste. Mix vigorously quickly, then add remaining ingredients except for one can of fire-roasted tomatoes. If the chili becomes too thick, add a little water. Cook until green lentils are soft (30-45 minutes). Add remaining can of tomatoes and cook for 5 more minutes.